Baked Herb Rice with Pecans
| Yield: | 4 Servings |
| Categories: | Casseroles |
| 6 | tb | Butter |
| 1 | c | Sliced fresh mushrooms |
| 1/2 | c | Chopped shallots |
| 1 | c | Long grain rice |
| 1/2 | c | Chopped pecans; toasted |
| 1 1/4 | c | Broth |
| 1 1/4 | c | Water |
| Salt & freshly ground pepper to taste | ||
| 1 | tb | Worcestershire sauce |
| 1 | ts | Dried thyme |
| 1 | ts | Dried rosemary |
| 2 | oz | Pimentos; chopped & drained |
| 2 | tb | Chopped fresh parsley |
| Tabasco to taste | ||
| 2 | Bay leaves | |
| Chopped; toasted pecans |
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